Doc Fords Rum Bar & Grille
Last inspected: Jan 28, 2026
74
Score
Public records show 11 inspections at Doc Fords Rum Bar & Grille stretching back to 2022. The most recent visit was on Jan 28, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
“Time/temperature control for safety food cold held” comes up most often, recorded four times in the inspection record.
Restaurants in Sanibel average 85, so Doc Fords Rum Bar & Grille trails the local norm. Nothing in the record is alarming, but there's room to improve.
11
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 28, 2026
Routine - Food
2 critical violations.
View 2 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On pizza make counter Roasted garlic in oil (78 F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Roasted garlic in oil (78 F - Cold Holding)
03A-02-5
74
Sep 3, 2025
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Toxic substance/chemical improperly stored. WD 40 stored on shelf with food. Operator removed. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink behind main bar being used as a dump sink. This is a repeat violation from previous inspection dated 04-22-2025 **Repeat Violation**
31A-11-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Chelsea - certified on 05-02-2022 and expired on 05-02-2025
53B-14-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Build up of food debris on slicer on back prep table. Build up of mold like substance inside soda nozzle behind main bar. This is a repeat violation from previous inspection dated 04-22-2025 **Repeat Violation**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop inside container of flour container; operator removed. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Mold like substance on ceiling vent in dry storage room.
36-34-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. FRP walls have a build up in dish area.
36-27-5
55
Apr 22, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Dented/rusted cans present. See stop sale. On can rack in prep kitchen, observed one 46 oz can of clam juice with a deeply dented can.
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cooks line butter (63 F - Cold Holding), per operator butter was about of refrigeration for an hour. Operator return to cooler to chill. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Build up of debris inside soda nozzles behind main bar.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in server station used as a dump sink. This is a repeat violation from previous inspection dated 11-07-2024 **Repeat Violation**
31A-11-4
Basic - Ceiling tile missing in dry storage room
36-36-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Partial bottles of water on cooks line. Operator removed. **Corrected On-Site**
12B-07-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm); operator discarded and refilled to achieve: Sanitizer Bucket (Quaternary 200ppm) **Corrected On-Site**
21-08-4
52
Nov 7, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
47
May 28, 2024
Routine - Food
No violations found.
100
May 22, 2024
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs stored above raw fish in walk in cooler. Operator moved foods to proper storage. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside cooler at sauté station: 8 pounds of mussels (61 F - Cold Holding); 8 pounds of shrimp shrimp (60 F - Cold Holding); 2 pounds salmon (61 F - Cold Holding); 2 pounds mahi (61 F - Cold Holding); 2 quarts roasted tomato sauce (59 F - Cold Holding); 1.5 quarts heavy cream (60 F - Cold Holding); 1 pound chopped lettuce (60 F - Cold Holding); 2 pounds blue cheese crumbles (59 F - Cold Holding). Per operator food had been in cold holding unit for over three hours. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. nside cooler at sauté station: 8 pounds of mussels (61 F - Cold Holding); 8 pounds of shrimp shrimp (60 F - Cold Holding); 2 pounds salmon (61 F - Cold Holding); 2 pounds mahi (61 F - Cold Holding); 2 quarts roasted tomato sauce (59 F - Cold Holding); 1.5 quarts heavy cream (60 F - Cold Holding); 1 pound chopped lettuce (60 F - Cold Holding); 2 pounds blue cheese crumbles (59 F - Cold Holding). Per operator food had been in cold holding unit for over three hours. **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink at server station used as dump sink. Repeat violation for, inspection dated 02-06-2024 **Repeat Violation** **Warning**
31A-11-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. No outer tag with oysters in walk in cooler that were shucked during morning prep. Operas tag on prep table and returned tag to oysters **Corrected On-Site** **Warning**
01C-01-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on prep table and food shelves in kitchen. **Warning**
12B-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In front reach in cooler on sauté station. **Warning**
05-09-4
47
Feb 26, 2024
Routine - Food
No violations found.
100
Feb 14, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher not achieving a minimum of 160* F at the surface of the plate after 3 attempts (Temperature 156.9 ); Operator set up Triple Sink (Chlorine 100ppm) **Corrective Action Taken** **Warning** - From follow-up inspection 2024-02-14: **Time Extended**
22-49-4
86
Feb 6, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher not achieving a minimum of 160* F at the surface of the plate after 3 attempts (Temperature 156.9 ); Operator set up Triple Sink (Chlorine 100ppm) **Corrective Action Taken** **Warning**
22-49-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over ready to eat rubs on cooks line. Operator moved food to,proper storage. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink next to server station used as dump sink. **Warning**
31A-11-4
Basic - Ceiling tile missing. Ceiling tile missing above dish machine. **Warning**
36-36-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf above make table in back,prep area. Operator removed phone. **Corrected On-Site** **Warning**
40-06-5
Basic - Food stored on floor. Multiple food containers on floor of walk in freezer **Warning**
08B-38-4
Basic - Single-service articles improperly stored. Cases of to go containers stored on floor in downstairs storage area. Operator moved to proper storage. **Corrected On-Site** **Warning**
25-05-4
55
Mar 23, 2023
Routine - Food
1 critical violation. 6 major violations. 5 minor violations.
View 12 violations
High Priority - Toxic substance/chemical improperly stored. Glass cleaner stored with clean coffee cups. Operator removed cleaner. **Corrected On-Site**
41-10-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. High temp dish machine in use and operator has no measuring device.
16-62-1
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with written procedures for cleanup DBPR Form HR 5030-104
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No disposable towels at hand sink behind front bar. Operator provided paper towels **Corrected On-Site**
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with employee reporting agreement DBPR Form HR 5030-103 **Corrective Action Taken**
11-26-1
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Operator removed oysters from original case and no copy of shell/harvest tag was present.
01C-01-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tomato basil soup made 24 hours prior not day labeled. Operator labeled soup. **Corrected On-Site**
02C-02-5
Basic - Soiled dry wiping cloth in use. On make table at salad station. Operator removed soiled wiping cloths. **Corrected On-Site**
21-10-4
Basic - Bowl or other container with no handle used to dispense food. Ramekin uses as scoop in egg wash. Operator removed ramekin **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Dink on make table on salad station. Operator removed drink **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. One line cook without a hair restraint Operator provided hair net. **Corrected On-Site**
13-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign in employee bathroom in back of kitchen.
31B-04-4
37
Aug 30, 2022
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (49 F - Cold Holding) per operator shrimp had been placed on cooks line an hour prior. Operator iced down shrimp to rapidly cool. **Corrective Action Taken**
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. Four cans of kidney beans that are severely rusted on lids and rims. Repeat from 05-24-2022 **Repeat Violation**
01B-01-4
Intermediate - Spray bottle containing toxic substance not labeled. At dish machine. Operator labeled bottle **Corrected On-Site**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks in shelf above prep table. Operator removed drinks. **Corrected On-Site**
12B-07-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted during storage behind bar. Operator corrected to proper storage **Corrected On-Site**
25-06-4
Basic - Stored food not covered. Food hot holding on expo line not covered to prevent cross contamination. Operator covered food. **Corrected On-Site**
08B-12-5
58
Frequently Asked Questions
When was Doc Fords Rum Bar & Grille last inspected?
The most recent health inspection at Doc Fords Rum Bar & Grille on file is from Jan 28, 2026. The public record contains 11 inspections in total.
What is the most common violation at Doc Fords Rum Bar & Grille?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Doc Fords Rum Bar & Grille.
How does Doc Fords Rum Bar & Grille compare to other restaurants in Sanibel?
Doc Fords Rum Bar & Grille most recently scored 74 out of 100, which is lower than the Sanibel average of 85.
Has Doc Fords Rum Bar & Grille's inspection record improved over time?
Results have been roughly steady. Inspections at Doc Fords Rum Bar & Grille have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Doc Fords Rum Bar & Grille means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Doc Fords Rum Bar & Grille inspected?
Based on the inspection history on file, Doc Fords Rum Bar & Grille is inspected around three times per year on average.
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